Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or line it with parchment paper for easy removal.

In a small bowl, combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon to make the cinnamon-sugar mixture. Set aside.

Roll out one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish. Pinch any perforations together to create a seamless layer.

In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth. Add the vanilla extract and egg, then beat until the mixture is fully combined and creamy.

Spread the cheesecake filling evenly over the crescent roll dough layer in the baking dish.

Roll out the second can of crescent roll dough and carefully place it over the cheesecake layer, pressing the seams together to seal.

Sprinkle the cinnamon-sugar mixture evenly over the top layer of dough. For extra flavor, brush the top lightly with melted butter before sprinkling the cinnamon-sugar.

Bake for 30–35 minutes, or until the top is golden brown and slightly puffed. Remove from the oven and allow it to cool completely at room temperature.

Once cooled, refrigerate the bars for at least 2 hours to allow the filling to set.

After chilling, slice the bars into squares or bars and serve either chilled or at room temperature.